• 8-10 chicken thighs (Or a rotisserie chicken carcass)
  • 1 1/2 cups chopped carrots
  • 1 cup roughly chopped celery
  • 2 cups sliced white onions
  • 1 tablespoon whole peppercorns
  • 2 bay leaves
  • 1 tablespoon chopped fresh parsley
  • 3 garlic cloves, whole
  • 2 vegetable or chicken bouillon cubes
  • 12 cups water
  • 4 tablespoons unsalted butter
Being a giant soup fan, I know that any good soup starts with a delicious stock. Water and bouillon cubes just don’t cut it! Once you’ve made it, I promise you’ll never want to eat soup any other way.

The recipe below will make approximately 8-10 cups of chicken stock, which you can use immediately, store in the fridge for up to 5 days or freeze for up to two months. This is ideal for making single or double servings! It’s full of flavor and you definitely won’t regret the time you spent making it.

  1. Heat the butter in the bottom of a large stock pot. Simmer onions in oil for about 10 minutes, stirring every 2 minutes or so.
  2. Add 12 cups of water to the pot and bring to a boil. Add in the two bouillon cubes, stirring frequently until dissolved.
  3. Add chicken parts, all vegetables, garlic, peppercorns, bay leaves, and parsley. Return to a boil. (Note: The best way to get a lot of flavor is to use the bones from a store-bought rotisserie chicken. I know it’s KIND of cheating, but it’s great because you can save all the chicken meat and use it in a chicken soup after you make the stock!)
  4. Boil all ingredients for 5 minutes, then reduce to a moderate simmer (low-medium heat). Leave the top off the stock pot as you want some of the water to boil off and reduce to lock in the flavor.
  5. Simmer uncovered for 60 minutes, stirring occasionally.
  6. Pour broth through strainer or cheese cloth to remove all the chicken, vegetables, peppercorns, garlic and bay leaves.
  7. Enjoy your fresh made chicken stock!
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